|
|
Author |
|
Message | |
|
jamanda Downsizer Moderator
Joined: 22 Oct 2006 Posts: 35057 Location: Devon
|
Posted: Sun Sep 27, 09 4:46 pm Post subject: Smat's "Grown up" Brewed Ginger Beer |
|
It's a recipe I took from a home brew site a couple of years ago and have played around with quantities and times to my taste, sweet & fiery. I have had one failure when the whole batch just
tasted of brewed sweet liquid, but I think that was a bad batch of ginger root, so it is worth tasting a bit before you start.
I have made some alterations to this recipe (shown in red) to the original, for a bit more of a 'grown
up' flavour.
Smatt's 'grown up' Brewed Ginger Beer
Ingredients (1Gal)
1 Lemon
500g Sugar
1 gal water
1 tsp dried yeast
300g fresh root ginger
1 tsp cream of tartar
1 tsp cayenne pepper or any chili powder (optional, but I like my ginger beer fiery).
Method
1 gal water in large pot and on the heat
While the water is heating;
Zest and juice the lemon
Coarse grate the ginger after scraping off the grey outer layer, it seems to reduce the 'earthy' flavour
and give a cleaner flavour.
When the water is boiling, chuck everything in (not the yeast!) and simmer for 15 mins and turn the heat off and leave to cool overnight. This infuses all the tastes.
Next day, start the yeast in half a glass of tepid water with a pinch of sugar.
Warm (25-30 C ish) the mixture and stir in the yeast.
Once the ferment has started, strain the liquid into a demijohn and allow the ferment to progress to about 30 bubbles/min. This has taken me between 24 and 48 hrs depending on temperature as well as some other things that I don't understand!
This is the bit that makes it a bit more 'grown up' . If you leave it to ferment a bit longer, it gets a higher alcohol content, but looses some sweetness (the heat doesn't seem to change). Tastes beery, as my OH says.
Bottled after 24-48hrs and left at room temp for 24hrs to build pressure give a really good fizz (then put in the fridge to slow things down)
You just have to be a bit careful when opening as some bottles will behave themselves and some will soak your world!
I can't take any responsibility for exploding bottles etc.. etc.., but can say that it has been fun
messing around with the original recipe, tasting the differences and despite having soaked the
ceiling and walls on many occasion, there is always a batch on the go in our house.
M. |
|
|
|
|
RichardW
Joined: 24 Aug 2006 Posts: 8443 Location: Llyn Peninsular North Wales
|
|
|
|
|
Shan
Joined: 13 Jan 2009 Posts: 9075 Location: South Wales
|
|
|
|
|
Nick
Joined: 02 Nov 2004 Posts: 34535 Location: Hereford
|
|
|
|
|
mark
Joined: 14 Jul 2005 Posts: 2191 Location: Leeds
|
|
|
|
|
RichardW
Joined: 24 Aug 2006 Posts: 8443 Location: Llyn Peninsular North Wales
|
|
|
|
|
9641roger
Joined: 18 Oct 2009 Posts: 1
|
|
|
|
|
jamanda Downsizer Moderator
Joined: 22 Oct 2006 Posts: 35057 Location: Devon
|
|
|
|
|
gunners71uk
Joined: 13 Oct 2009 Posts: 102 Location: notts
|
|
|
|
|
JimShortz
Joined: 24 May 2014 Posts: 1
|
|
|
|
|
Behemoth
Joined: 01 Dec 2004 Posts: 19023 Location: Leeds
|
|
|
|
|
|